Cooking Instructions
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Step 1
Combine
Natural Peanut Butter (1/2 cup)
,
Coconut Milk (1/2 cup)
,
Water (1/4 cup)
,
Low-Sodium Soy Sauce (2 Tbsp)
,
Brown Sugar (1 Tbsp)
,
Rice Vinegar (1/2 Tbsp)
,
Chili Paste (1/2 Tbsp)
,
Garlic (1 clove)
,
Fresh Ginger (1 tsp)
,
Red Curry Paste (1 tsp)
,
Lime (1/2)
, and
Kosher Salt (1 pinch)
in a medium saucepan. Whisk over low-medium heat until smooth.
Step 2
Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer. Do not boil.
Step 3
Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
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